Spiced Pear and Cardamom Upside Down Cake Easy Fall Dessert Recipe

Introduction

The aroma of caramelized pears and cardamom drifting through the kitchen—now that’s a real fall mood setter. I remember the first time I made this spiced pear and cardamom upside down cake: it was a chilly Sunday afternoon, and I wanted something cozy but a little special, you know? I’d baked plenty of apple cakes, but pears with cardamom? That felt like a twist worth trying.

This cake is a little like a hug in dessert form. The pears get all tender and syrupy underneath, while the cake on top is moist and lightly spiced. Honestly, if you love the classic pineapple upside down cake, you’re going to love this autumn spin. The spiced pear and cardamom upside down cake is now my go-to recipe for fall gatherings—everyone always asks for seconds!

What really hooked me was the balance of flavors: the pears offer gentle sweetness, while cardamom brings a fragrant warmth that’s not overpowering. Plus, it’s not fussy. You don’t need a mixer, and if you’ve got a couple of ripe pears and a few pantry staples, you’re halfway there. Whether you’re baking for family, friends, or (let’s face it) just yourself, this recipe fits the bill. As someone who’s baked this cake more times than I can count, I can promise you—it’s foolproof and always impressive.

So, if you’re hunting for a fall dessert that’s easy, beautiful, and tastes like something you’d find in a cozy bakery, this spiced pear and cardamom upside down cake is exactly what you need.

Why You’ll Love This Recipe

• Quick & Easy: You can whip it up in under 30 minutes and let the oven do the rest—perfect for busy weeknights or when you need a spontaneous dessert.
• Simple Ingredients: No fancy baking supplies required. Just pears, flour, spices, eggs, and a few basics you likely already have at home.
• Perfect for Fall: This spiced pear and cardamom upside down cake makes a stunning centerpiece for autumn dinners, holiday brunches, or laid-back coffee dates.
• Crowd-Pleaser: Kids love the sweet, sticky pears, and grown-ups can’t get enough of the aromatic cardamom touch.
• Unbelievably Delicious: The caramelized fruit under a pillow of moist, spiced cake is next-level comfort food. It’s the kind of dessert that makes people pause and savor every bite.

After years of baking upside down cakes (and sometimes failing, honestly), I’ve landed on a method that always delivers. Blending cardamom with cinnamon gives the cake a beautiful, layered flavor without overpowering the pears. If you want a dessert that feels special but doesn’t require a ton of effort, this is it. I’ve tried swapping out the spices and even the fruit—nothing beats the combination in this spiced pear and cardamom upside down cake.

This isn’t just another upside down cake. The cardamom makes it fragrant and unique, while the pears keep things tender and juicy. Plus, it’s just fun to flip the cake out of the pan and reveal that glistening fruit top! If you love desserts that are comforting, a little fancy, and totally reliable—this one’s for you.

Whether you’re a seasoned baker or just starting out, this recipe is forgiving. Don’t stress about perfection; even if the pears shift a little, it still looks gorgeous. And if you’re like me, you’ll find yourself making it again and again—not just for the flavor, but for how it brings people together.

What Ingredients You Will Need

This spiced pear and cardamom upside down cake relies on a handful of wholesome, easy-to-find ingredients. Most are pantry staples, and there’s room to swap things if needed. Here’s what you’ll be using:

• For the Pear Topping:
  • 2 large ripe pears, peeled, cored, and sliced (Bosc or Bartlett work best—choose firm pears for neat slices)
  • 1/4 cup (55g) unsalted butter
  • 1/2 cup (100g) light brown sugar (for gorgeous caramelization)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
• For the Cake Batter:
  • 1 cup (120g) all-purpose flour (can substitute with gluten-free blend if needed)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) whole milk (dairy-free milk works fine)
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cardamom (freshly ground if possible for best aroma)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional, adds a gentle warmth)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Ingredient Notes & Substitutions:

• If you can’t find cardamom, a mix of nutmeg and extra cinnamon gives a similar effect. I’ve tried both—cardamom is definitely special, but don’t skip the cake if you’re out!
• I usually use King Arthur flour for consistent texture, but any good-quality all-purpose flour works. For gluten-free, Bob’s Red Mill is a reliable choice.
• Don’t have whole milk? Almond, oat, or soy milk are fine substitutes. I’ve used almond milk in a pinch and the cake still turned out moist.
• If you want a vegan version, swap eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The texture is slightly different but still tasty.
• You can add 1/2 cup (75g) chopped pecans or walnuts to the topping for crunch—optional, but delicious!
• In summer, I’ve swapped pears for peaches. The flavor is different but the method works!

Most of these ingredients are flexible, so don’t worry if you need to make a few changes. The blend of pears and cardamom is what makes this cake shine.

Equipment Needed

• 9-inch (23cm) round cake pan (A springform pan works, but I find a classic cake pan gives the best release.)
• Mixing bowls (One medium for the batter, one small for the topping.)
• Whisk (Or a sturdy fork—no electric mixer needed!)
• Rubber spatula (For scraping out every last bit of batter and spreading evenly.)
• Small saucepan (For melting butter and brown sugar together for the topping.)
• Measuring cups and spoons (Accurate measurements make all the difference.)
• Oven mitts (Trust me, the pan gets hot after baking.)

I’ve used both nonstick and traditional cake pans—just remember to grease well, especially around the sides. If you don’t have a round pan, you can use a square 8-inch (20cm) pan. It’ll work, but the presentation will be slightly different. For clean slices, let the cake cool a bit before flipping out of the pan.

If you’re on a budget, most of these tools are available at any supermarket. Just avoid super thin cake pans—they can burn the topping. I like to keep my equipment simple and reliable; often, the best cakes come from the most basic tools!

Preparation Method

1. Prep the Pan & Oven: Grease your 9-inch (23cm) cake pan thoroughly with butter or nonstick spray. Preheat oven to 350°F (175°C).
   
   Tip: Line the bottom with parchment for easier removal (especially if this is your first upside down cake).
2. Make the Pear Topping: In a small saucepan, melt 1/4 cup (55g) unsalted butter over medium heat. Add 1/2 cup (100g) light brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Stir constantly until the mixture is smooth and bubbling—about 2 minutes.
   
   Troubleshooting: If sugar clumps, keep stirring; it’ll dissolve as the butter heats up.
3. Arrange the Pears: Pour the warm caramel mixture into your greased pan. Fan out pear slices in a circular pattern over the caramel. Try to keep them snug—this makes for a pretty top!
   
   Personal tip: Sometimes I add a few extra slices just because they look so nice once flipped.
4. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup (120g) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon ground cardamom, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger.
   
   Note: Mixing spices with flour first helps them distribute evenly.
5. Combine Wet Ingredients: In a separate bowl, whisk 2 eggs until frothy. Add 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) milk, 1/4 cup (60g) melted butter (cooled), and 1 teaspoon vanilla extract. Whisk until smooth.
   
   Efficiency tip: Use one bowl for all wet ingredients to cut down on cleanup.
6. Make the Batter: Pour dry ingredients into wet, gently folding with a spatula until just combined. Don’t overmix—the batter should be thick but pourable.
   
   Sensory cue: Batter will smell warm and spicy from the cardamom and cinnamon.
7. Assemble the Cake: Carefully spoon batter over the arranged pears, smoothing gently with your spatula. Make sure all fruit is covered, but avoid pressing down too hard.
   
   Warning: If you press the batter too firmly, pears may shift or sink.
8. Bake: Place pan in preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
   
   Troubleshooting: If cake browns too quickly, tent with foil for the last 10 minutes.
9. Cool & Flip: Let cake cool in pan for 10–15 minutes (not longer, or caramel can stick). Run a knife around the edge, then invert onto a serving plate. Tap the pan gently to release the cake.
   
   Personal tip: Sometimes a pear slice sticks—just scoot it back into place, nobody will know!
10. Serve: Slice and serve warm or at room temperature. The cake is best fresh, but leftovers are amazing for breakfast the next day.

If you’re a multitasker, prep the pears while the caramel cooks. And if you’re worried about flipping, just go for it—imperfections add charm! The spiced pear and cardamom upside down cake is all about homemade comfort.

Cooking Tips & Techniques

After baking more upside down cakes than I care to admit, I’ve picked up a few tricks. First, always use firm pears—they hold their shape and don’t turn mushy. Soft pears can work, but be prepared for a more rustic look.

Cardamom is the star spice here. If you can, buy whole pods and grind them fresh—the flavor is amazing and worth the tiny bit of extra effort. If you only have pre-ground, that’s fine; just use a little more to keep the aroma bold.

Don’t overmix the batter. Stir until just combined—overworking leads to a dense cake. I’ve made that mistake in the past and trust me, airy is better.

Timing matters. Let the cake cool for 10–15 minutes before flipping. Too soon, and it falls apart; too late, and the caramel sticks. I once waited an hour and had to pry the cake from the pan (still tasted great though!).

Multitasking tip: While the cake bakes, clean up your bowls and set out your serving plate. It makes the final flip less stressful and keeps your kitchen tidy.

For even baking, rotate the pan halfway through if your oven heats unevenly. And don’t be afraid to test with a toothpick—a little stickiness from the pears is fine, but raw batter isn’t.

Consistency is key. Measure ingredients with care, and if you swap out flour or milk, keep an eye on batter thickness. If it’s too thick, add an extra splash of milk.

If the caramel topping seems thin, let it bubble for an extra 30 seconds on the stove. That helps it thicken and get glossy. And finally, don’t worry about perfection—upside down cakes are meant to look a little rustic!

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used Bob’s Red Mill and it works beautifully—just make sure to check the baking powder for gluten, too.
• Vegan Adaptation: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use dairy-free butter and milk. The cake will be a bit denser but still delicious.
• Nutty Crunch: Add a handful of chopped walnuts or pecans to the caramel topping before baking. This adds texture and a lovely earthy note.
• Seasonal Fruit Swap: Try apples, peaches, or even plums in place of pears. Each fruit brings its own twist; apples are more tart, peaches add juiciness, and plums give a deep red color.
• Extra Spice: Toss a pinch of black pepper in with the cardamom and cinnamon for a subtle heat. (I tried this once and loved the complexity!)
• Allergen Substitutions: For nut allergies, skip the nuts. For dairy allergies, use plant-based butter and milk.

Personally, my favorite variation is adding walnuts to the topping and a dash of orange zest to the batter. That extra citrus note makes the cake sing, especially in winter. Feel free to experiment—the base recipe is sturdy, and it can handle a few creative changes!

Serving & Storage Suggestions

This spiced pear and cardamom upside down cake is best served slightly warm, when the caramel is gooey and the pears are at their most fragrant. I like to present it on a rustic wooden board—makes it Pinterest-worthy!

Top each slice with a dollop of whipped cream, crème fraîche, or vanilla ice cream. The cool creaminess is a perfect match for the spiced cake.

Pair with hot chai, coffee, or spiced cider for full autumn vibes. Honestly, I’ve even enjoyed leftovers with breakfast tea—it’s that versatile.

To store, wrap the cooled cake tightly in foil or place in an airtight container. It keeps in the refrigerator for up to 3 days. For longer storage, freeze individual slices (wrap well!) for up to a month. Thaw and gently reheat in the oven at 325°F (160°C) for 10 minutes, or microwave on low if you’re in a hurry.

Flavors deepen as it sits, so don’t be afraid to make this a day ahead. The pears stay moist, and the spices become even more pronounced. It’s one of those rare cakes that’s even better the next day!

Nutritional Information & Benefits

This spiced pear and cardamom upside down cake is all about simple, wholesome ingredients. A typical slice (1/8 of the cake) offers roughly:

• Calories: 280
• Fat: 11g
• Carbohydrates: 42g
• Protein: 4g
• Fiber: 2g
• Sugar: 26g

Pears are packed with fiber and vitamin C, while cardamom is known for its antioxidants and digestive support. The cake is free from artificial preservatives and can be adapted for gluten-free or dairy-free diets.

Allergens: Contains wheat, eggs, and dairy (unless adapted). If you or your loved ones have allergies, use the substitutions in the variations section.

From a personal wellness perspective, I love that this cake has real fruit and spices—it feels like a treat but doesn’t weigh you down. As always, enjoy in moderation and savor every bite!

Conclusion

There you have it: my favorite spiced pear and cardamom upside down cake. It’s warm, fragrant, and just the right amount of sweet—an easy fall dessert recipe that looks stunning and tastes even better. If you’ve never tried pears and cardamom together, you’re in for a treat!

Customize the cake to suit your tastes—add nuts, swap spices, or change up the fruit. That’s the beauty of home baking; you get to make it yours. I keep coming back to this recipe because it’s reliable, comforting, and a little showy (in the best way).

If you bake it, let me know how it turns out! Drop a comment, share a photo, or tell me your favorite variation. I promise, once you try this cake, you’ll want to make it every fall. Happy baking!

FAQs

Can I use canned pears for this spiced pear and cardamom upside down cake?

Yes, you can use canned pears! Just drain them well and pat dry with paper towels. The texture will be softer, but the flavor is still lovely.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day before serving and store covered in the fridge. The flavors actually get richer overnight!

How do I keep the pears from sticking to the pan?

Grease the pan well and line the bottom with parchment paper. Let the cake cool for 10–15 minutes before flipping to help the topping release smoothly.

Can I freeze leftover cake?

Yes, slice and wrap leftovers tightly in foil or plastic wrap. Freeze for up to a month. Thaw and reheat gently in the oven for best results.

What if I don’t have cardamom?

You can substitute with extra cinnamon and a pinch of nutmeg. The cake will lose some of the unique aroma, but it’s still delicious!

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